Escabeche Pickled Vegetables Rezept

Experience the vibrant flavors of Juarez, Mexico with this refreshing Escabeche Pickled Vegetables recipe! Inspired by Casa del Sol's unique take on a classic, this crunchy salad is a perfect alternative to traditional chips and salsa. Imagine a vibrant mix of colorful vegetables – carrots, cauliflower, zucchini, and jicama – perfectly pickled in a tangy vinegar-based dressing. This recipe, adapted from a Savour magazine's best of Tex-Mex cooking, is easy to make and delivers a delightful explosion of taste. Perfect as a side dish, appetizer, or even a light meal, this Escabeche is sure to become a new favorite. Make a big batch; it keeps well in the refrigerator for up to a week!

Vorbereitung 30 Min.

Kochzeit 505 Min.

Kalorien 148.7 kcal

Eiweiß 7g

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Zutaten für Escabeche Pickled Vegetables

Extra Virgin Olive Oil
Garlic Cloves
Yellow Onion
1 cup chopped carrots
Black Peppercorns
Dried Thyme
Dried Oregano
Dried Marjoram
2 bay leaves
1 teaspoon salt (or to taste)
1 medium head cauliflower, cut into florets
2 jalapeños, finely chopped (remove seeds for less heat)
White Vinegar
2 medium zucchini, chopped
1 medium jicama, peeled and chopped

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Zubereitung von Escabeche Pickled Vegetables

Heat 1 cup olive oil in a large pan over medium-high heat until hot but not smoking.
Add 4 cloves minced garlic and 1 medium onion, chopped, and saute for 3 minutes, stirring constantly.
Reduce heat to medium. Add 1 cup chopped carrots, 1 teaspoon peppercorns, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried marjoram, and 2 bay leaves.
Cover and cook for 2 minutes.
Season with 1 teaspoon salt (or to taste).
Add 1 medium head cauliflower, cut into florets, 2 jalapeños, finely chopped (remove seeds for less heat), 1 cup white vinegar, and 1 cup water.
Stir well, cover, and cook over medium heat for 5 minutes.
Add 2 medium zucchini, chopped, and 1 medium jicama, peeled and chopped.
Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves.
Cover and refrigerate overnight (or for at least 4 hours).
Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

25g

Fat

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Escabeche Pickled Vegetables?

Escabeche Pickled Vegetables dauert insgesamt etwa 535 Minuten – ungefähr 30 Minuten Vorbereitung und 505 Minuten Kochzeit.

Wie viele Kalorien hat Escabeche Pickled Vegetables?

Escabeche Pickled Vegetables hat etwa 148.7 Kalorien pro Portion, mit ungefähr 7 g Eiweiß, 6 g Kohlenhydraten und 11 g Fett.

Welche Zutaten brauche ich für Escabeche Pickled Vegetables?

Die wichtigsten Zutaten für Escabeche Pickled Vegetables sind Extra Virgin Olive Oil, Garlic Cloves, Yellow Onion, Carrots, Black Peppercorns, Dried Thyme. Die vollständige Liste mit Mengenangaben findest du oben.